Recipezaar: Chicken Livers,European recipes

Chicken Liver Pate

Wed, 11 Aug 1999 05:12:00 -0400

-- posted by May's Pearls of Wisdom

Chicken Liver Pate II

Wed, 18 Aug 1999 04:17:00 -0400

Here is a recipe for using chicken livers Enjoy -- posted by Leon & Miriam Posvolsky

Chicken Liver Pate III

Wed, 18 Aug 1999 04:50:00 -0400

-- posted by Morton Design Graphics

Chicken Giblets or Livers

Wed, 25 Aug 1999 06:01:00 -0400

Giblets : The edible inner parts of poultry, including the gizzard, heart, liver and kidneys ....... This recipes was devised to use up all the giblets left over from home slaughtered chickens! You can use either giblets or just livers in this recipe. However, the cooking time for giblets is longer than that for livers. Giblets need 15 - 20 minutes, but the livers should be added only 5 - 8 minutes before serving. Have lots of fresh bread and rolls on hand to dip into the sauce! -- posted by Miss Daisy

Chicken Liver Pasti (Pâté)

Fri, 15 Feb 2002 07:53:21 -0500

A very tasty appetizer that goes over very well at any party. The liver taste is hidden by the onion and Sherry. A Swedish friend helped me to develop this recipe. -- posted by William (Uncle Bill) Anatooskin

Mirj's Heart-Attack-On-A-Plate Chopped Chicken Liver

Thu, 14 Mar 2002 14:57:43 -0500

This is my locally famous chopped liver. It's definitely not healthy, but it is really good. I have been promised kingdoms and children have been named after me because of my chopped liver. ;-) -- posted by Mirj

Chicken Liver Mousse

Sun, 06 Apr 2003 20:00:23 -0400

An excellent appetizer served with toast point or crackers and a glass of Boeujolais Wine. -- posted by William (Uncle Bill) Anatooskin

Chicken Liver Pilaf

Fri, 18 Apr 2003 20:05:43 -0400

A very tasty pilaf to make on a day that you don't have much time to spend in the kitchen. -- posted by evelyn/athens

Chicken Liver Pate

Sat, 17 May 2003 20:00:43 -0400

A great-tasting pate that is surprisingly east to make. -- posted by evelyn/athens

Chicken Liver Pilaf With Nuts

Wed, 18 Jun 2003 20:16:01 -0400

This sounds like a good Greek recipe for chicken livers with a difference. -- posted by Latchy

Stolen Garlic Chicken Livers

Fri, 11 Feb 2005 20:00:04 -0500

This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They've retired now so I don't think they'll mind me divulging their secret! -- posted by Chef #194937

Chicken Liver and Blue Cheese Pate

Mon, 15 May 2006 18:54:12 -0400

I love pate but have found it hard to find good recipes that aren't too "livery". The blue cheese is this recipe from Epicurious makes this delicious and flavorful without tasting like liver and onions! -- posted by KathyP53

Spaghetti Caruso for 6

Mon, 14 Aug 2006 23:27:08 -0400

I first ate this wonderful dish in San Francisco (it was a favorite of the famous Tenor, +created by him). Although rich (I only prepare it VERY occasionally), it's well worth the calories and cholesterol. Although I can go home S.F. and EAT IN N. Beach (an Italian Area of S.F.), I try and recreate the feel of a real Italian restaurant. -- posted by larry #2

Portuguese Piri Piri Chicken Livers

Fri, 25 Aug 2006 22:29:51 -0400

If you can get hold of piri piri seicana chillies replace the birds-eye chillies. We add 5-10 ml chillies but I suggest that you adjust to your taste. -- posted by Jean-Pierre Buys

Chicken Liver Pate With Green Peppercorns and Sherry

Wed, 13 Sep 2006 22:00:52 -0400

This recipe needs a small amount of preparation the day before. This recipe came from a friend who adapted it from a book called "Salads and Summer dishes". Please make sure that you use GREEN peppercorns and not black ones :) Cooking time is more than enough for presoaking the livers and fridge setting times. ZWT REGION: France. -- posted by kiwidutch

Chicken Livers, Onions & Horseradish

Thu, 02 Nov 2006 16:42:20 -0500

Fegatini con Cipolla e Cren, is the translation of this dish. Copyright 2001, Mario Batali. When I saw Mario make this, it looked very interesting and whet my appetite, and am posting for safe keeping.(Computer won't let me put 1 lb of chicken livers) I have taken poetic license & created some short-cuts, so as to make it feasible for those of us that have more than one thing to do. The livers must marinate in the refrigerator for 6 hours -- posted by Manami

Mousse De Foie De Volaille - Chicken Liver Mousse

Wed, 06 Jun 2007 22:48:28 -0400

This is a French mousse sort of chicken liver pate. The blender and the milk give it its lightness. Use a white Port, if you can. -- posted by Mme Melissa

Greek Chicken Livers in Madeira Wine

Tue, 03 Jul 2007 23:07:10 -0400

This is good over rice. Cooking time is not "passive" work time for this recipe because you have to stir most of the time. -- posted by echo echo

Peri Peri Chicken Livers

Wed, 04 Jul 2007 23:03:20 -0400

These tasty fried chicken livers with hot peri peri sauce are quick and easy to make and delicious with garlic bread and salad. -- posted by English_Rose

Hungarian Chicken Livers

Thu, 27 Sep 2007 20:47:19 -0400

I used to eat at a wonderful Hungarian restaurant that served this dish. This is my re-make. Really good on rice. -- posted by Lakme

Croatian Simple Chicken Liver Meal

Sat, 13 Oct 2007 20:57:37 -0400

This is meal I was enjoying to eat when I was a kid. We used to eat grilled chicken every Sunday and in Croatia you can buy the whole chicken on the market. We use neck, head, wings, legs, guts for soup, and my father, brother and I would enjoy this meal usually in the morning. This is recipe for 3-4 portions. You can serve it with cooked rice or mashed potato. -- posted by nitko

Chicken Livers Boating on the BBQ

Wed, 17 Oct 2007 23:45:39 -0400

The name is funny but the taste is serious! These are so easy and just fantastic little additions to your next barbie. You can seriously impress your chicken-liver-loving-guests with these. I was impressed when I first had them because I HATED chicken livers before this. I must give credit to Ebenezer Scrooge! You know who you are... (; -- posted by A Good Thing

Brontë Pie - Emily Brontë's Favourite Meat Pie!

Sun, 02 Mar 2008 20:53:39 -0500

It is said that whilst in Belgium 1843, Emily wrote to her sister Charlotte Brontë, saying that she would rather be in Haworth House (Haworth, Yorkshire) making this pie than be abroad... This recipe comes from Hidden England, where it also says you can use chicken or turkey breast in place of the beef. -- posted by Um Safia

Mock Pate De Foie Gras

Sun, 02 Mar 2008 21:30:27 -0500

Maybe one of the only recipes I've seen that calls for chicken livers. -- posted by Chef Rangel

Chicken Liver Postej

Wed, 02 Apr 2008 00:57:27 -0400

Yummy rustic chicken liver pate. Serve warm with little cornichons and toasted bread and salad. -- posted by Nina la Danoise

Peter Hoffman's Chicken Liver Crostini

Thu, 20 Nov 2008 18:02:36 -0500

Every good chicken has a good liver, says Peter Hoffman. Sometimes I eat the liver myself as the cooks reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can be bad with that? For a healthier version omit the 4 Tablespoons of chilled butter.;) One of the best partners for creamy chicken livers is, surprisingly, German Rieslingits high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the livers earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.Food & Wine Magazine, 09/2008. From: The Glass House We made these the other night because of my weakness for chicken livers and they were awesome! :) There is a 30 minute chilling time, didn't allow for it in recipe! -- posted by Manami

Chopped Liver

Sun, 30 Nov 2008 00:44:41 -0500

My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use recipe #328209 for the schmaltz and gribenes. She only made this for Passover. -- posted by DrGaellon

Faire Garbage

Sun, 30 Nov 2008 02:58:56 -0500

Posted to the SCA_recipes LiveJournal community. Garbage, in this sense, refers to the chicken organ meats. Adapted from a recipe in "Two Fifteenth-Century Cookery Books." "Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and wassh hem clene; caste hem into a faire potte, And caste fressh broth of Beef, powder of Peper, Canell, Clowes, Maces, Parcely and Sauge myced small; then take brede, stepe hit in + e same brothe, Drawe hit thorgh a streynour, cast thereto, And lete boyle ynowe; caste there-to pouder ginger, vergeous, salt, And a litull Safferon, And serve hit forthe." -- posted by DrGaellon

Quick Pate'

Thu, 08 Jan 2009 01:29:11 -0500

No one has to know how quick this recipe is to put together. This pate' is perfect for an elegant dinner party or casual get-together. Serve with French bread or crackers. It freezes well, but bring to room temperature before serving. -- posted by Alan in SW Florida

Quick and Easy Chicken Liver Pate

Fri, 23 Jan 2009 17:30:44 -0500

A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington! -- posted by Axe

Spaghetti Alla Caruso ( Tenor Spaghetti )

Mon, 26 Jan 2009 01:16:03 -0500

This recipe is named after the famed Italian tenor, Enrico Caruso, who was known to enjoy cooking, loved to eat, and especially liked chicken livers. This dish is found on the menus of many Italian restaurants throughout the country. So, put on some Italian music, pour yourself a glass of Chianti and enjoy this different and very rich dish. -- posted by Alan in SW Florida

Chicken Liver Pate

Fri, 06 Feb 2009 15:36:18 -0500

This is a quick, easy and delicious pate. I would recommend making it a few hours before consumption- it doesn't take too long! -- posted by Ferng

Chicken Liver Parfaits

Mon, 23 Feb 2009 13:39:07 -0500

A rustic, but impressive starter for a weekend lunch - spread onto toasted brioche. -- posted by English_Rose

Pappardelle With Chicken Livers & Onions

Mon, 18 May 2009 15:24:51 -0400

This dish is awesome! It is comfort food (for me, at least), savory and not like all other pasta dishes. It is a combination of a couple of recipes - need I say that chicken livers are a favorite of mine. :) A lot of the residents seem to like a little taste here and there - since they are high in iron etc. the good outweighs the bad! AOL - Recipes. -- posted by Manami

Marcia's Chopped Liver

Thu, 13 Aug 2009 10:27:00 -0400

I was going to a party and a friend suggested I make chopped liver. Without admitting it was not in my repertoire, I said sure. Then I solicited recipes from all my friends and relatives. This is from my sister-in-law, Marcia. Everything I read says the more eggs, the fluffier -- posted by MacroAlan